If using day-old bread, tear into pieces and pulse briefly in a food processor to make fresh breadcrumbs. Measure and finely chop parsley and mint, mince garlic, and grate the cheese.

In a large bowl combine ground veal and ground lamb. Add ricotta, egg, fresh breadcrumbs, grated cheese, minced garlic, chopped parsley and mint, dried oregano, salt and pepper.

Mix gently with your hands or a fork until just combined. Do not overwork — mixture should be cohesive but still tender. If mixture seems too wet, add up to 1–2 tbsp (10–20 g) extra breadcrumbs; if too dry, add 1 tbsp milk or a little more ricotta.

Shape the mixture into 18–20 small to medium meatballs (about 28–30 g each) using slightly wet hands to prevent sticking. Place on a tray and refrigerate for 15–20 minutes to firm up (this helps them hold together when cooking).

Heat 3 tbsp olive oil in a large skillet over medium heat. When oil is shimmering, add meatballs in a single layer without overcrowding — work in batches if necessary.

Brown meatballs on all sides, turning gently with tongs, about 6–8 minutes total. You want a golden crust but they will not be fully cooked through. Transfer browned meatballs to a plate lined with paper towel.

Tomato sauce (optional but recommended)

In a wide sauté pan or the same skillet (wipe out excess oil leaving about 1 tbsp), heat 1 tbsp olive oil over medium heat. Add diced onion and cook until translucent, about 5–6 minutes.

Add sliced garlic and cook 30–45 seconds until fragrant (do not let brown). Stir in tomato paste and cook 1 minute to deepen flavor.

Add crushed tomatoes, dried basil (or torn fresh basil), sugar, salt and pepper. Stir to combine and bring to a gentle simmer.

Return browned meatballs to the sauce, nestling them into the tomato. Reduce heat to low, cover partially, and simmer gently for 12–15 minutes until meatballs reach an internal temperature of 70–72°C (160–162°F) and sauce has thickened slightly.

Taste the sauce and adjust seasoning with salt, pepper or a pinch more sugar if needed. If sauce is too acidic, a tiny splash of cream or a knob of butter can mellow it.

To finish / serve

Spoon meatballs and sauce into a serving dish. Sprinkle with grated Pecorino/Parmesan and scatter torn basil or parsley leaves over the top.

Serve hot with lemon wedges on the side (optional) and accompany with crusty bread, pasta, or polenta as desired.